A speedy, carby delight for a lazy Sunday supper or a midweek dinner. A risotto for a night when you don’t feel like standing there stirring for 20 mins
- 1 tsp veg oil
- 1 clove garlic, minced
- 1 small leek, cleaned and sliced
- 150g pancetta, cubed
- ½ chicken stock cube
- 250g orzo
- 650ml boiling water
- 150g frozen peas
- 1 tbsp butter
- Handful grated parmesan
- Black pepper
- Pour boiling water over the peas to take the cold off them
- Over a medium heat, warm the oil and cook the pancetta until crisp
- Add the garlic and stir in until it starts to turn gold
- Tip in the leeks and sweat until soft
- Crumble in the stock cube and stir in. It should almost dissolve in the oil
- Add the orzo and stir until coated with the bacony, garlicky oil
- Pour in the boiling water, turn down the heat and stick the lid on
- Simmer for 10 mins, stirring a couple of times while it cooks to make sure it’s not catching on the bottom. You can add a bit more of the recently boiled water if needed
- Beat the butter and parmesan into the pan, check the seasoning and serve straight away
Sophie cooks 